【Yantai】Sea cucumber egg pancake salad roll
Overview
Yantai sea cucumber, like Yantai apple, is a local specialty product famous at home and abroad. Yantai sea cucumber is one of the eight delicacies of seafood and is deeply loved by northerners. Yantai sea cucumber has many black thorns, glutinous and smooth flesh, and excellent taste. It is rich in 18 kinds of amino acids, taurine, sea cucumber peptides and other active ingredients. It does not contain cholesterol and has the effects of nourishing yin and blood, strengthening yang and moisturizing, and improving human immunity. Sea cucumber itself does not actually have a special taste. It needs to be processed and seasoned to bring out its own umami flavor. There are many ways to make sea cucumbers, and there are also many ways to make sea cucumbers in our local area: the most famous ones are sea cucumbers roasted with green onions, steamed sea cucumbers with eggs, sea cucumber soup, braised sea cucumber meatballs, etc. Today, let’s try an innovative method. Cut the ready-to-eat sea cucumber into small pieces to make an egg pancake and roll it into a vegetable salad.
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Ingredients
Steps
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Put water in a cooking bowl, add flour, then beat in an egg and mix well.
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Add salt and stir evenly.
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Add diced carrots, diced green onions and cut into small pieces of sea cucumber, mix well.
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Brush a non-stick pan with a thin layer of oil, scoop the batter into the pan, and shake the pan to spread the batter evenly. Pancake over medium heat, flip one side and cook for a while.
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While pancakes are cooking, you can prepare a salad: wash kucha, purple cabbage and apples.
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Cut all three ingredients into thin strips, put them in a cooking bowl, add salad dressing and mix well.
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Take out the fried omelette, turn the back side up, and put the salad in the middle.
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Bring the left and right sides to the middle, and tie a knot with leek leaves in the middle.
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Come and eat.
